In a dutch oven (or heavy pan), heat 1 Tbsp. olive oil over medium-high heat.
Season chicken with salt and pepper and place in hot pan. Brown chicken on both sides. Remove from skillet and set aside on a plate.
Pour remaining tablespoon of olive oil in dutch oven and add in onion, garlic and bell pepper. Stir until fairly tender, being careful not to burn the garlic.
Pour in tomatoes, broth, Italian seasoning and mushrooms. Cook until mushrooms are almost tender. Taste and season as needed. Add in browned chicken and juices.
Cover and simmer for 30-40 minutes on medium-low heat, until all vegetables are tender and chicken is cooked through and very tender.
Serve on plates with spaghetti noodles or mashed potatoes. Enjoy!